QSROnline’s responsive INVENTORY & FOOD COST MANAGEMENT SOLUTION will help you create and maintain detailed recipes to accurately compare what you’re spending to what you’re selling, and pinpoint potential problem areas like improper portioning, counting errors, employee theft, and waste, that may be causing variances. Eliminate manual invoice entry with automated vendor invoices and always
Under pressure. If you’re a restaurant operator, David Bowie has summed up in two words the way you’re feeling about your profit margins. In this industry, that kind of pressure is not an unfamiliar sensation – we know our margins are slim – but right now, you’re feeling the squeeze more than ever. That’s thanks
I know my COGS numbers, now what? The restaurant industry has historically managed their teams to the Actual COGS numbers. The age old equation, Beginning Inventory + Purchases – Ending Inventory = Usage. Usage/Sales=COGS. The most successful operators understand this is only part of the equation. Understanding the Theoretical Cost or “perfect performance” and how far away the team is from
As an operator, you’ve got plenty of challenges to overcome to run a profitable business. Technology can be deployed in a number of ways to help support your business goals and streamline your processes. Here are a couple of tangible steps you can take today to help improve your bottom-line. Engineer your recipes and menus.
Food waste is costly. According to the USDA, food waste makes up 30-40% of the total US supply. This costs roughly $1.61 billion a year. At Restaurant Magic Software we want to help reduce food waste. We have identified 5 common reasons for excess food waste, and what you can do about it. With a
If you’re using pen and paper to take inventory, you know which ingredients you need to order for next week. That’s great. But, do you have a true sense for how often each ingredient sells out? Do you know how much money you’re losing to spillage, over portioning, orders being sent back, theft, and more?
A new customer walks into your restaurant. Within minutes, they’re seated, and they’ve placed their order. You dazzle them with quick service, enthusiasm, and great food. They’re already excited to recommend this new discovery to their friends. You’ve basically made it! Then it comes time to pay. For most dine-in restaurants, this is the last
It seems that just about every aspect of the food retailer’s universe has been evolving rapidly, most noticeably the guest experience and the impact that has on front-of-the-house technology. Smartphone usage by guests has been matched by advances in Cloud POS software as transformation finds its way to every order counter and steam table in
Profit margins are tight in the restaurant industry and reducing labor costs is one way to make your restaurant successful. However, laying off workers and paying minimum wage aren’t necessarily the best long-term solutions. There are other ways to cut corners and make your restaurant more profitable and efficient. Here are the labor cost goals
Why do you need a loyalty program? Two reasons: It’s cheaper to retain customers than to create new ones. Repeat customers spend 67% more on average than new customers. You need a way to incentivize customers to return, and a loyalty program is crucial to this. Here are some questions to ask yourself when creating
Multi-Unit operators in food retailing have a unique challenge: creating consistency in hundreds if not thousands of locations, in different states and in different countries. The original concept was most likely created in a single location under the control and care of the founder. So, how do you ensure that store #787 at an
The restaurant technology ecosystem, otherwise known as the restaurant technology stack, is an ever-growing landscape. Ten years ago, that stack traditionally consisted of the Point of Sale Software, a back-office solution (BOS) and maybe a labor scheduling tool. This stack was typically seen in the most sophisticated brands, where many others simply had the